Art
J-GLOBAL ID：200902161495771810   Reference number：98A0057385

Effects of Seasonings on Softening of Cotyledon Tissues of Kidney Beans and Starch Gelatinization inside Tissues by Heating.

インゲン豆の加熱による軟化と組織内デンプンの糊化に及ぼす調味料の影響
Author (2)：
ITO(FUJIMURA) TOMOKO

About ITO(FUJIMURA) TOMOKO

(広島女大 生活科学)

About 広島女大 生活科学

, 
KUGIMIYA MASAYUKI

About KUGIMIYA MASAYUKI

(広島女大 生活科学)

About 広島女大 生活科学


Material：
日本食品科学工学会誌  (Journal of the Japanese Society for Food Science and Technology)

About 日本食品科学工学会誌


Volume： 44  Issue： 11  Page： 807-811  Publication year： Nov. 1997 
JST Material Number： F0895A  ISSN： 1341-027X  CODEN： NSKKEF  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*Phaseolus vulgaris

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chemical seasoning

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Vegetables and processed vegetable products 
(FJ11020O)

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Reference (20)：
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Terms in the title (6)：
Terms in the title
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インゲン豆

About インゲン豆

, 
軟化

About 軟化

, 
組織

About 組織

, 
デンプン

About デンプン

, 
糊化

About 糊化

, 
調味料

About 調味料


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